People recently realize the important agriculture bran is good for our health. Daily consuming some bran can reduce the risk of cardiovascular diseases and high blood pressure. How to treat the rice & wheat bran become an important part for many food company. Let’s see the microwave heating treatment for rice bran.
Experimental evidence obtained from physical, thermal and nutritional studies have shown that microwave heating is an effective method for the inactivation of lipase that is responsible for rice bran degradation and instability. Rice bran, stabilized by microwave heating at 2450MHz for 3 min was found to be stable for up to four weeks in storage. Free fatty acid (FFA) content of microwave stabilized bran increased from 4.0% to 4.9% in long grain rice bran and from 4.6% too 6.25% in medium grain rice bran, even when stored under unfavorable storage conditions (33°±2°C, 75±5% relative humidity). In contrast, increases in the untreated bran FFA ranged from 4.0% to 68.3% and 4.6% to 56.8% in long and medium grain bran, respectively.
Based on the experiment, MAX Industrial Microwave manufactures conveyor belt s2450Mhz microwave to heat wheat bran and raw rice bran. Comparing to other treatment, there is no doubt that microwave treatment is an efficient way in which not only quickly process rice bran, but also keep much nutrition.
The rice bran samples were subjected to eight treatments including hot air oven heating, micro wave heating and ethanol to study their effect on rice bran stability. Different parameters including rancidity of rice bran oil and its' nutritive values were determined on zero, 30 days and.
180 days of storage at room temperature (32°C) after applying these treatments. The treatments were(1) Control, (2) Autoclave and subsequently drying at 80℃overnight, (3) Hot air oven at 130℃for 20 minutes,(4) Hot air dryer at 180℃for 5 minutes, (5) microwave at 900 watt for 1 minute, (6) microwave at 900 watt for 1.5 minute, (7) microwave treatment for 2.5 minutes,(8) Soaking with 80% Et-OH for 6 hour and after filtration, drying of the RB in the oven 80℃and subsequently grinding into powder form. After completion of the treatments, all the containers were kept in room temperature(32℃) and the following biochemical parameter were estimated at 1 day, 30 days and 180 days interval.
The nutritional quality of rice bran (RB) differs significantly at different days of preservation at room temperature (32°C) (Table 1). The antioxidative activity (AA) of crude ethanolic extracts was determined by DPPH assay methodology. At the first day of treatment, the highest AA (87.53% inhibition) was found from treatment 6 (microwave heating for 1.5 minutes) followed by treatment 7 i.e. microwave heating for 2.5 minutes (85.39% inhibition) and after 180 days of preservation, both of the above treatments performed better (highest AA: 83.4 and 83.53% inhibition respectively) as compared to others
From the present work, it could be concluded that Microwave treatment for 2.5 minutes gave very good results in respect of minimum rancidity and higher nutritional value, when we preserved it for 180 days. Actually, preservation of rice bran is necessary because the value added product like rice bran cake, biscuit can be prepared by this stabilized bran and these products are very good for our health especially for cardiovascular diseases.
Microwave rice & wheat bran stabilization machine is widely recognized by many agriculture farms and food companies. It is also a totally environmentally-friendly machine without any pollution so the microwave heating machine significantly improves working condition. For your rice or wheat bran stabilization application, you can contact with MAX Industrial Microwave.
